From the menu of … Ippolito’s Italian Restaurant, 350 Town Center Avenue, Suwanee. 678-985-4377, www.ippolitos.net
Q: We love Ippolito’s Italian restaurant and think their Pasta e Fagioli soup is the best. Any way we can get the recipe? Thanks.
S. Gingras, Lawrenceville
A: Pasta e Fagioli is not a standard menu item at the six Ippolito’s locations, but is occasionally offered as a special and prepared a little differently at each location. Brandon Ippolito, part of the second generation in the family business, shared this recipe, which comes from the Ippolito’s at Suwannee Town Center.
Pasta e fagioli means “pasta and beans,” and the dish is traditionally meatless. Ippolito’s version features just a bit of bacon for added flavor, and chicken stock. Delete the bacon and use vegetable stock for a vegetarian/vegan version.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to firstname.lastname@example.org and put “From the menu of” and the name of the restaurant in the subject line.
In a large saucepan, heat olive oil and bacon over medium heat, cooking until bacon is slightly browned, about 5 minutes. Add chicken stock, water, tomato sauce or crushed tomatoes, celery, carrots, onion, garlic and bay leaves and bring soup to a boil. Reduce heat and cook until vegetables are tender, about 10 minutes. Stir in cannellini beans, kidney beans and pasta. Reduce heat to medium and cook, stirring occasionally, until pasta is cooked al dente, about 8 minutes. Let soup rest for a few minutes before serving. Taste for seasoning and garnish with fresh basil if desired.
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